Milk chocolate gelato

Milk chocolate gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I don’t know who it was that first decided to combine milk solids, sugar and cocoa to make a chocolate bar, but I wanna thank that guy!

Seriously, is there anything better than milk chocolate? I know that real chocolate lovers wouldn’t touch the stuff and I appreciate dark cocoa for what it is. I will even eat cocoa mass, but there is something about milk chocolate that I can’t go past. Maybe it’s just a childhood taste that stays with us forever …

Domestic

Ingredients

Quantity Ingredient
650g milk
80g sugar
25g skim milk powder
30g dextrose
5g stabiliser
10g cocoa powder
200g milk chocolate, chopped

Method

  1. Mixing

    Put the milk in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk hits 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath. Add the milk chocolate and chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase. As the temperature of the mix comes down to 70°C, add the milk chocolate.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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